Mayonnaise dressing with mustard (low FODMAP)
Recently, I made coleslaw from red and white cabbage and I needed a dressing for that. Many ready-made dressings from the supermarket are not low FODMAP and I usually also don’t like them that much. So I decided to make a dressing myself. I went for a homemade mayonnaise, but I added a bit more oil, so it became more liquid, like a dressing. For a bit extra flavour I added a teaspoon of mustard and my mayonnaise dressing with mustard was born. Perfect for over a salad or with fries and potatoes!
As I have said above this mayonnaise dressing is actually just mayonnaise, but a bit more liquid. If you don’t want to use it as a dressing, but as mayonnaise, you can simply add a little less oil, so your mayonnaise will be thicker. You can easily do this when you are making the dressing. Just stop adding oil when you have the thickness you want.
What do you need
- 100 ml olive oil
- 100 ml sunflower oil
- 2 egg yolks, at room temperature
- 2-3 tbsp lemon juice
- 1 tsp mustard (make sure to choose a low FODMAP mustard)
- Salt and pepper
How to prepare the Mayonnaise Dressing
- Put the egg yolks in a bowl together with the lemon juice and mix with a whisk.
- Put the olive oil and the sunflower oil together in a measuring cup (or something else that is easy to pour with). Add a few drops of oil to the egg yolk mixture and stir until this is well combined.
- Pour half of the oil into the bowl and continue to whisk. It is important that you do this very slowly and that you whisk continuously, otherwise you will get lumps in your mayonnaise dressing. It’s the easiest if you let somebody else add the oil slowly, while you are stirring. But you can also do it by yourself if you do it carefully.
- Add the rest of the oil in the same way. Prefer mayonnaise over dressing? Simply add a little less oil. Stop adding oil when you have reached the preferred mayonnaise thickness.
- Flavour the mayonnaise with salt, pepper and a bit of lemon juice to taste.
- Add a teaspoon of mustard and stir in (if you don’t like mustard you can leave this out).
- Store in a closed jar for a week maximum.
Will you let me know if you made my mayonnaise dressing or if you are going to make it? I would really like to hear your reaction in the comments or if you share your creations with me on Instagram (@karlijn2). Don’t forget to use the hashtag #karlijnskitchen!
Mayonnaise dressing with mustard (low FODMAP)
- Total Time: 15 mins
Description
A simple mayonnaise dressing with mustard. Perfect for over a salad, coleslaw or even with fries. Low FODMAP, gluten-free and lactose-free.
Ingredients
- 100 ml olive oil
- 100 ml sunflower oil
- 2 egg yolks, at room temperature
- 2–3 tbsp lemon juice
- 1 tsp mustard (make sure to choose a low FODMAP mustard)
- Salt and pepper
Instructions
- Put the egg yolks in a bowl together with the lemon juice and mix with a whisk.
- Put the olive oil and the sunflower oil together in a measuring cup (or something else that is easy to pour with). Add a few drops of oil to the egg yolk mixture and stir until this is well combined.
- Pour half of the oil into the bowl and continue to whisk. It is important that you do this very slowly and that you whisk continuously, otherwise you will get lumps in your mayonnaise dressing. It’s the easiest if you let somebody else add the oil slowly, while you are stirring. But you can also do it by yourself if you do it carefully.
- Add the rest of the oil in the same way. Prefer mayonnaise
over dressing ? Simply add a little less oil. Stop adding oil when you have reached the preferred mayonnaise thickness. - Flavour the mayonnaise with salt, pepper and a bit of lemon juice to taste.
- Add a teaspoon of mustard and stir in (if
- Prep Time: 15 mins